Fluffy Yogurt Cloud Cake (Printable)
A light, airy cake with creamy yogurt and delicate sweetness—perfect for elegant desserts.
# Ingredient List:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/2 cup cornstarch
03 - 1 1/2 tsp baking powder
04 - 1/4 tsp salt
→ Wet Ingredients
05 - 4 large eggs, separated
06 - 3/4 cup granulated sugar, divided
07 - 1/2 cup vegetable oil
08 - 1 cup full-fat Greek yogurt
09 - 1 tsp vanilla extract
10 - Zest of 1 lemon
→ For Serving
11 - Powdered sugar for dusting
12 - Fresh berries or fruit
# Steps:
01 - Preheat oven to 325°F. Line bottom of 8-inch round cake pan with parchment paper, leaving sides ungreased.
02 - Whisk together flour, cornstarch, baking powder, and salt in a bowl. Set aside.
03 - Whisk egg yolks with 1/2 cup sugar until pale and creamy. Add oil, yogurt, vanilla extract, and lemon zest; mix until smooth.
04 - Gently fold dry ingredients into wet mixture until just combined.
05 - Beat egg whites with electric mixer on medium speed until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
06 - Gently fold one-third of beaten egg whites into batter to lighten. Fold in remaining egg whites in two more additions. Do not overmix.
07 - Pour batter into prepared pan and smooth top with spatula.
08 - Bake for 40-45 minutes until set and toothpick inserted in center comes out clean.
09 - Let cool in pan for 10 minutes. Carefully run knife around edge and invert onto wire rack. Peel off parchment and cool completely.
10 - Dust with powdered sugar and serve with berries if desired.
# Expert Advice:
01 -
- The texture is absolutely remarkable like eating a sweet cloud that still feels satisfying and substantial
- Most ingredients are probably already in your kitchen right now waiting to become something magical
02 -
- Room temperature eggs whip up better and hold more air, so take them out of the fridge about 30 minutes before you start
- Do not grease the sides of your pan because the batter needs to cling and climb to achieve that beautiful rise
03 -
- When folding in the egg whites, use a silicone spatula and scrape around the edges then through the middle in a gentle motion
- If you tap the pan on the counter before baking, you release any large air bubbles that could create tunnels in the crumb